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vegan crab cakes
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Vegan Crab Cakes

The perfect plant-based and healthy appetizer for summer! These cakes are as close to traditional crab cakes as you can get - crispy on the outside, wet on the inside.
Servings: 28 cakes

Ingredients

Crab Cakes

  • 1 can chickpeas drained and rinsed
  • 2 cans hearts of palms drained and rinsed
  • 3/4 cup bread crumbs I use Longeve Brand breadless crumbs
  • 1 yellow bell pepper diced
  • 3/4 cup diced red onion
  • 3 stalks of celery diced
  • 2 tbsp dijon mustard
  • 2 tbsp vegan mayo I used the vegan mayo from Primal Kitchen
  • 1-2 tsp sea salt
  • 3 tbsp chickpea flour can sub for all-purpose flour or whole wheat flour
  • 2 tbsp chives diced
  • 1/2 juice of 1 lemon
  • 3 garlic cloves
  • 1 tsp old bay seasoning

Tangy Cream Sauce

  • 3/4 cup vegan mayo
  • 1/4 cup dijon mustard
  • 1 tsp lemon juice
  • 1 tsp paprika
  • 1 tsp cajun seasoning
  • 1/2 tsp garlic powder

Instructions

  • preheat your oven to 400 degrees. add a piece of parchment paper to a baking tray (the bigger the better!) and spray avocado oil on top. you can use any type of oil spray, I prefer avocado
  • drain and rinse the chickpeas and hearts of palm. add to a food processor and pulse a few times. the mixture should be mixed well while remaining on the chunkier side. add to a large bowl
  • dice your onions, celery, and yellow pepper. pulse in your food processor with the garlic cloves. once mixed throughout (can also be on the chunkier side) add to the large bowl and mix
  • in your large bowl, add the remaining ingredients - diced chives, vegan mayo, bread crumbs, lemon juice, chickpea flour, sea salt, old bay seasoning, and dijon mustard. mix well.
  • start forming your patties! use an ice cream scooper if you have for best, even results. release the mixture from your scooper directly onto the parchment paper and flatten with your hand. be sure to release the patty directly where you want it as it's tricky to move once it's released
  • once all patties are formed on your baking tray, put in the oven for at least 30 minutes. because this mixture gives you so many cakes, it may take 2 rounds unless you have a large baking tray. don’t be afraid to crowd them on your tray as long as they’re not on top of each other.
  • after 30 minutes, flip the patties with a spatula and bake for another 25-30 minutes.
  • while the patties are in the oven, add all your sauce ingredients to a small bowl and mix to combine. store in an airtight container in the fridge for up to 2 weeks
  • when your patties are done, let them cool for at least 10-15 minutes. store in an airtight container in the fridge for up to a week, or store in the freezer for a few months.